18th January 2011
The Craft Guild of Chefs has introduced an extra accolade to its glittering annual awards to recognise a person who has made a glowing impression on colleagues.
The People's Choice Award will be the 14th category of the 2011 Craft Guild of Chefs Awards or 'Chefs' Oscars', set to be announced at the new Park Plaza Westminster Bridge Hotel on June 2.
Craft Guild vice president Steve Munkley said the new award had been launched to celebrate a chef who the judges think has made an outstanding contribution to the industry as a whole.
"We are looking for chefs to nominate unsung heroes who do not necessarily fit into the other 13 categories, but might have done 30 years of true grit, day in, day out," he said. "They might have only been with an employer for a year but demonstrate real commitment to their job. While we do not like to extend our awards, we felt this was one that would work well.
"While online voting for the new award is not exclusive to the Craft Guild's 1,500 members, it is a way for our membership to become more interactive."
The Banqueting Chef of the Year Award has also been changed to Banqueting and Events Chef of the Year Award to cater for the growing number of chefs involved in corporate hospitality and private events.
"A lot of people are interested in quirky venues these days, from rooms in stately homes and government buildings to football stadia and even tepees," said Munkley. "This line of catering events work is attracting more and more chefs, who fit into this wider category nicely."
The theme for the 2011 Craft Guild of Chefs Awards is 'summer berries' with the catchline: Bursting with Talent, aiming to reward leading chefs from across the industry, whether they work in a village pub, fine dining restaurant, city university or in contract catering. They might develop products for national retailers or serve British soldiers.
For a chance to win one of the coveted awards, candidates must first be nominated by a peer or mentor. They are then scrutinised by a panel of judges comprising experts from various sectors.
This year, the Craft Guild is especially keen to hear about outstanding apprentice chefs, who do not always feel they can ask a colleague or mentor to put them forward, and pastry chefs.
There is also a Special Achievement Award, reserved for one exceptional personality who has made an outstanding contribution to the industry as a whole. Last year's award went to Pierre Koffmann, one of less than a handful of chefs in the UK to have been awarded the ultimate three Michelin stars for his famed restaurant, La Tante Claire.
To nominate someone for a Craft Guild of Chefs Award, visit www.craftguildofchefs.org. The deadline for entries is the 18th March 2011.
Words: Sheila Eggleston
Craft Guild vice president Steve Munkley said the new award had been launched to celebrate a chef who the judges think has made an outstanding contribution to the industry as a whole.
"We are looking for chefs to nominate unsung heroes who do not necessarily fit into the other 13 categories, but might have done 30 years of true grit, day in, day out," he said. "They might have only been with an employer for a year but demonstrate real commitment to their job. While we do not like to extend our awards, we felt this was one that would work well.
"While online voting for the new award is not exclusive to the Craft Guild's 1,500 members, it is a way for our membership to become more interactive."
The Banqueting Chef of the Year Award has also been changed to Banqueting and Events Chef of the Year Award to cater for the growing number of chefs involved in corporate hospitality and private events.
"A lot of people are interested in quirky venues these days, from rooms in stately homes and government buildings to football stadia and even tepees," said Munkley. "This line of catering events work is attracting more and more chefs, who fit into this wider category nicely."
The theme for the 2011 Craft Guild of Chefs Awards is 'summer berries' with the catchline: Bursting with Talent, aiming to reward leading chefs from across the industry, whether they work in a village pub, fine dining restaurant, city university or in contract catering. They might develop products for national retailers or serve British soldiers.
For a chance to win one of the coveted awards, candidates must first be nominated by a peer or mentor. They are then scrutinised by a panel of judges comprising experts from various sectors.
This year, the Craft Guild is especially keen to hear about outstanding apprentice chefs, who do not always feel they can ask a colleague or mentor to put them forward, and pastry chefs.
There is also a Special Achievement Award, reserved for one exceptional personality who has made an outstanding contribution to the industry as a whole. Last year's award went to Pierre Koffmann, one of less than a handful of chefs in the UK to have been awarded the ultimate three Michelin stars for his famed restaurant, La Tante Claire.
To nominate someone for a Craft Guild of Chefs Award, visit www.craftguildofchefs.org. The deadline for entries is the 18th March 2011.
Words: Sheila Eggleston